6 Corn tortillas, lightly grilled (Omit these if making a THM S-meal. Use lettuce wraps instead.)
Cilantro to garnish, chopped
Fresh limes to garnish
Instructions
Combine shredded cabbages and carrots.
Mix up dressing ingredients and pour over cabbage and carrots.
Stir to combine well and set aside. (Refrigerate if using later.)
Combine all Fish Seasoning spices and mix well.
Cut haddock filets into ¾” cubes and coat well with seasonings. (You may use as much as you like, less for less spice, all of it for lots of spice.) Set aside.
One at a time, dry fry corn tortillas in a hot pan.
(This means, heat up your pan then place one tortilla in it (no oil). Wait for it to form some bubbles on top of the tortilla then flip over and fry for another minute or two. They should be nice and toasted with little dark spots. Do not over fry to a total crisp. You need them to stay pliable.)
As tortillas are fried, place on an over-proof plate with a cover and place in a warm oven until ready to use.
Once all the tortillas are fried, fry fish cubes in a little olive oil until firm.
Remove from pan and prepare tacos by placing coleslaw on bottom, followed by a couple pieces of avocado, a few fish cubes and then chopped cilantro.
Feel free to give them each a little squeeze of lime too!
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/chipotle-fish-tacos-gluten-free/